Fusilli Pasta with Chanterelles in a Bacon & Garlic Sauce

Ingredients

1/2 pkg of fusilli bucati lunghi pasta

1/4 cup olive oil

2 slices tempeh bacon-diced

3 cloves garlic-sliced

2 cups chanterelle mushrooms-cut into bite size pieces

1 cup savoy cabbage-shredded

1 cup frozen peas

1 tsp sea salt

1/2 tsp freshly cracked pepper

Directions

1. Bring a large pot of water to a boil, add pasta, & cook for 10 minutes

2. Meanwhile, heat olive oil in a large pan & saute bacon for 1 minute

3. Next add the garlic & saute 1 more minute

4. Add mushrooms & cabbage, saute 5 minutes-continually stirring to make sure garlic doesn't burn to the bottom of the pan

5. Add the frozen peas to the pasta water for the last two minutes of cooking

6. Add 1/2 cup of pasta water to the frying pan & stir, loosening any bits stuck to the pan

7. Drain the pasta & peas, reserving 1/2 cup of pasta water

8. Add pasta to the frying pan & combine

This is a super easy and healthy pasta that I whipped up real quick. I knew I wanted to use the new long fusilli pasta & the chanterelles that I bought. I have been seeing the long fusilli pasta in a lot of cooking magazines lately and I was intrigued by the unique fun shape. This was my first time cooking with chanterelles and I was very satisfied! I have been craving chanterelles ever since I read the Omnivore's Dilemma for my Environmental Sociology class, because the author talked about going hunting for morels & chanterelles and he had an amazing way of describing their delicious flavor. I think it is important to not cut the mushrooms too small because they shrink up when they cook and you want to have a larger piece so that you can get a good sample of their flavor. I saw the tempeh bacon in the fridge and I was inspired to add it to the pasta to add a smoky flavor. I decided to slice the garlic instead of using my garlic press as usual to add a different flavor element. I used the leftover cabbage from my cabbage rolls, which tastes mild and sweet and is loaded with good nutrition. I also think the peas were a nice touch because they add a touch of sweetness & great color. You can have this dinner on the table in 15 minutes, which is faster than ordering takeout and much healthier!